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Jicama and Mango Salad with Chili Lime Dressing
Experience a vibrant burst of tropical flavor with this Jicama and Mango Salad. The heart of the dish lies in the harmonious blend of the crunchy water chestnut-like texture of jicama, and the sweet and tangy zest of mango. Tossed together with a colorful array of fresh vegetables and drizzled with a homemade chili lime dressing, this salad is a refreshing delight. Originating from Mexican cuisine, this salad is a celebration of textures and flavors, making it a perfect accompaniment to summer barbecues or a light, standalone meal.
Servings: 4
Ingredients
- Jicama
- 1 medium, peeled and julienned
- Mango
- 2 ripe, peeled and diced
- Red bell pepper
- 1, seeded and diced
- Cucumber
- 1, peeled and diced
- Red onion
- 1 small, thinly sliced
- Fresh cilantro
- 1/2 cup, finely chopped
- Lime juice
- 1/4 cup, freshly squeezed
- Honey
- 2 tablespoons
- Salt
- 1/2 teaspoon
- Chili powder
- 1 teaspoon
Instructions
- In a large bowl, combine the jicama, mango, red bell pepper, cucumber, red onion, and fresh cilantro.
- To prepare the dressing, in a separate small bowl, whisk together the freshly squeezed lime juice, honey, salt, and chili powder until well blended.
- Drizzle the homemade chili lime dressing over the salad ingredients in the large bowl.
- Toss the salad gently until all the ingredients are well coated with the dressing.
- Refrigerate the salad for at least 30 minutes. This allows the flavors to meld together and intensify, creating a more flavorful salad.
- Serve the salad chilled. It's a perfect side dish for grilled meats or fish, or it can be enjoyed as a light and refreshing meal on its own.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Chill Time: 30 minutes • Calories: 150 • Fat: 1g • Carbs: 37g • Protein: 3g • Sodium: 300mg • Sugar: 25g
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